Condensed Milk Pound Cake

4.8 from 9 reviews
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

We enjoyed some delicious #MillstoneCoffee along with this Condensed Milk Pound Cake as part of a sponsored post for Socialstars by Crowdtap.

My husband Jack and I will both admit it – we are major coffee addicts! Neither of us can go without our morning cup of Joe!

So this past weekend…our coffee maker broke! Both of us were DYING until we could get to the nearest coffee shop – which was en route to the closest store so we could buy a new coffee maker as soon as possible!

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

There’s no doubt about it, both of us look forward to a great cup of coffee every morning, and one of our favorites is Millstone Coffee! All Millstone brand coffees are slow-roasted to perfection from 100% Premium Arabica Beans – the best available – and it totally shows in Millstone Coffee’s fantastic flavor and aroma!

And if you are coffee lovers like us, Millstone has two new gourmet flavors you’ve got to try: their House Blend – a well-balanced blend with a flavorful, smooth finish, and their Mayan Black Onyx – a dark, full-bodied blend with a rich finish!  (You can also see a complete list of other Millstone Coffee flavors right here.)

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

I’m partial to the smooth flavors of the House Blend while Jack loves the bold Mayan Black Onyx! And any of Millstone’s gourmet coffees will go perfectly with this Sweetened Condensed Milk Pound Cake recipe we’re sharing with you today!

Condensed Milk Pound Cake - A lightly sweet and super moist cake that is perfect for breakfast or dessert! #MillstoneCoffee

This sweetened condensed milk pound cake is moist, dense and lightly sweet. It’s perfect served for breakfast (along with some delicious Millstone Coffee of course!) – and it’s also wonderful served for dessert with fruit or any other kind of sweet topping.  Enjoy!

Recipe adapted from The Sweet Spot: Asian-Inspired Desserts by Pichet Ong.

Print

Condensed Milk Pound Cake

Condensed Milk Pound Cake - A Family Feast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x

Ingredients

Units Scale
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 3/4 cup sweetened condensed milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat your oven to 325 degrees.
  2. Spray an 8½ x 4½ inch loaf pan with non-stick cooking spray and set aside.
  3. In a bowl, sift together the flour, baking powder and salt and set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy – about 2 minutes. Add the eggs one at a time, mixing after each egg until well blended. Add sweetened condensed milk and vanilla to the butter mixture and mix until combined.
  5. With the mixer on low, slowly add the dry mixture to the wet mixture (increasing the speed of the mixer as needed and scraping down the sides of the bowl as needed) until well combined.
  6. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
  7. Cool for 10 minutes, then turn the pound cake out onto a wire rack to cool completely.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Last updated: January 23, 2023

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

You might also like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

102 Comments

  2. Would this pound cake come out perfect if we don’t use the paddle attachment cause I don’t own one with my mixer

    Reply

    1. Hi Fatema – This is a pound cake so the texture is more dense than what you’d find in a typical cupcake. If that what you are looking for – I’m sure you can bake these as smaller cakes in a cupcake pan.

      Reply

  4. I tried it the first time today and only made half of the recipe using small square pan. It turns out really well with a bit of crunchy on top. Love it! Thank you for sharing the recipe!

    Reply

    1. Hi Deborah – A bundt pan is typically much larger in volume than your standard loaf pan. You can try it, but you’d probably need to make more batter.

      Reply

  6. Excellent recipe…a great hit with my big fat Cuban based family…have made it a half a dozen times and perfect every time… thank you for your recipe !

    Reply

  8. This recipe is awesome! However, I think adding the 1/2 cup of sugar turns out a bit too sweet for me. If I want to skip the sugar do I need to change other ingredients as well?

    Reply

    1. Hi Jen – We’ve never made this without the added sugar so I can’t say for sure how it will come out and/or what changes would need to be made (if any). If you try it again without the sugar, please let us know how it comes out!

      Reply